Tini's Crispy Chicken Cutlets & Rigatoni
in a Creamy Butternut Squash Sauce
- Milk
- Wheat
This giving season, HelloFresh, chef Tini Younger, and No Kid Hungry are teaming up to help fight childhood hunger. For every order of this seasonal recipe—featuring crispy chicken cutlets served over rigatoni in a creamy butternut squash sauce—$1 will go to help No Kid Hungry bring kids the food they need to thrive, for a donation of up to $50,000!
Ingredients
2 unit
Scallions
1 tablespoon
Italian Seasoning
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
8 ounce
Butternut Squash
12 ounce
Chicken Cutlets
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
6 ounce
Rigatoni Pasta
(Contains: Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions. • Place squash in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil; cook until easily pierced by a fork, 10-15 minutes. Drain and return to pot. Set aside until ready to use in Step 5.
• While squash cooks, bring a second medium pot (large pot for 4 servings) of salted water to a boil. • Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-10 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4), then drain and set aside.
• While pasta cooks, in a shallow dish, combine panko, salt, and pepper. • Pat chicken dry with paper towels and place between two pieces of plastic wrap. Pound with a mallet or rolling pin until about 1⁄2 inch thick. (TIP: If chicken is already 1⁄2 inch thick, skip this step.) Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. • Brush sour cream onto both sides of chicken. Working one piece at a time, press chicken into seasoned panko until fully coated.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 4-6 minutes per side. TIP: Fry in batches if necessary; lower heat to medium if chicken begins to brown too quickly. • Transfer chicken to a paper-towel-lined plate.
• While chicken cooks, add 2 TBSP butter (4 TBSP for 4 servings) to pot with drained squash; mash until smooth. • Return to medium heat and whisk in cream cheese, stock concentrate, reserved pasta cooking water, garlic powder, and 1⁄2 tsp Italian Seasoning (1 tsp for 4 servings) until smooth. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Taste and season with salt and pepper. • Add drained rigatoni, Parmesan, and scallions; stir until pasta is coated in sauce.
• Transfer chicken to a cutting board; slice crosswise. • Divide rigatoni between bowls and top with chicken. Top with a drizzle of olive oil and pepper if desired.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it delicious and comforting, while others felt the sauce lacked flavor and needed more seasoning.
- Ease of prep: Many found it time-consuming with multiple pots and pans, though some appreciated the pre-cut squash.
- Suggestions: Consider blending the squash for a smoother sauce, adding less pasta water, and increasing seasonings for more flavor 🍲.
- Portions: Several mentioned generous portions with plenty of leftovers, though some wanted more sauce for the pasta.
- Texture: Some struggled with sauce consistency; blending the squash and adjusting liquid could help achieve a creamier texture.
